Thumbprint Cookies II So Tasty

Tuesday, December 4, 2012

Thumbprint Cookies II

"Small, delicious cookies with a small indentation filled with jam or preserves. Use your preferred nuts to coat the cookies."

Ingredients :

half of cup butter, room temperature
1/four cup packed brown sugar
1 egg
1/2 teaspoon vanilla extract
1 cup all-purpose flour
1/four teaspoon salt
3/four cup finely chopped pecans
1/three cup apricot preserves

Instructions :

Prep : 30M	Cook : 12M	Ready in : 43M

Preheat oven to 300 stages F (one hundred fifty stages C). Grease 2 baking sheets or line them with parchment paper.
Separate the egg, reserving the egg white. Mix the butter and brown sugar; beat inside the egg yolk. Stir inside the vanilla. Mix within the flour and salt, stirring until nicely blended.
Lightly beat the egg white.
Shape the dough into balls. Roll in beaten egg white, then nuts. Place the cookies at the baking sheets about 2 inches aside. Bake in the preheated oven for five minutes.
Remove cookies from oven. With thumb, dent every cookie. Put jelly or preserves in each thumbprint. Bake for every other 8 minutes.

Notes :

I like to use seedless raspberry jam, as well as apricot preserves.
Reynolds® parchment can be used for simpler cleanup/removal from the pan.

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